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Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:24 mini muffinsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:24 mini muffins
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Yield:24 mini muffins
Yield:
24 mini muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsrolled oats (see Tip)1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt½cupunsweetened applesauce⅓cuppacked light brown sugar3tablespoonscanola oil3tablespoonswater1tablespoonflaxmeal1teaspoonvanilla extract¾cupblueberries, cut in half if large
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsrolled oats (see Tip)
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cupunsweetened applesauce
⅓cuppacked light brown sugar
3tablespoonscanola oil
3tablespoonswater
1tablespoonflaxmeal
1teaspoonvanilla extract
¾cupblueberries, cut in half if large
DirectionsPreheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Equipment: 24-cup mini muffin tinOriginally appeared: EatingWell.com, April 2019
Directions
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Equipment: 24-cup mini muffin tin
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.
Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Equipment: 24-cup mini muffin tin
Originally appeared: EatingWell.com, April 2019
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Nutrition Facts(per serving)106Calories5gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
